Caprese Salad With Soy Walnut Pesto

Summer days call for something light and delicious. This caprese salad recipe is the answer to your boring everyday salad. It’s easy to prepare, nutritious and tastes great. It can easily be your lunch at the office, salad with dinner or a healthy plate at your next potluck. Plus, it only takes 15 minutes to make.

Did you know that most vegetable oils are actually soybean oil? Soybean oil is extremely versatile and can be used as an ingredient in many products, including salad dressing, shortening, mayonnaise and barbecue sauce. It’s also likely used to fry your favorite potato chips. Soybean oil contains only 2 grams of saturated fat, has no trans fat and is high in poly- and monounsaturated fats (the good stuff).

Author: Hungry For Truth

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Caprese Salad With Soy Walnut Pesto

Ingredients

Soy Pesto

• 2 Cups Basil Leaves Fresh, Packed
• 1 Cup Walnuts Toasted, Chopped
• 2/3 Cup Parmesan cheese Grated
• 6 Tablespoons Lemon Juice
• 3 Cloves Garlic Chopped

Caprese Salad

• 2 Tablespoons Soy Walnut Pesto
• 2 Tablespoons Soybean Oil
• 2 Tablespoons Red Wine Vinegar
• 4 Tomatoes Vine-ripened
• 8 Ounces Mozzarella Cheese Reduced-fat
• Salt Optional
• Black Pepper Optional

Instructions

Soy Walnut Pesto

1. Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate. Makes 1 1/4 cups.

Caprese Salad

1. Combine soy walnut pesto, soybean oil and vinegar in small bowl. Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper (optional).

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